15 Shockingly Easy Holiday Cookie Recipes for Beginners

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I’m obsessed with easy holiday cookie recipes. Every year, I see the perfect frosted creations. I used to feel so overwhelmed by them.

I love the tradition of holiday baking. I want cookies that are fun to make, not stressful.

I spent a lot of time testing numerous recipes for you. These are my absolute favorites. They are the 15 I turn to every single year. You can make every single cookie on this list.

Let’s get into it!

Section 1: The “No-Bake” Saviors

This is my favorite section for when I’m short on time. You get all the credit without ever having to preheat the oven. These are fantastic, simple Christmas cookie ideas.

The Classic No-Bake Chocolate Oat Cluster

You have probably had these before. They are rich, chewy, and completely addictive. They set up in the fridge, making them a perfect make-ahead treat.

What You’ll Need:

• 2 cups granulated sugar
• 1/2 cup (1 stick) butter
• 1/2 cup milk
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3 cups old-fashioned oats (not instant)
• A pinch of salt

Step-by-Step Instructions:

1. Get two large baking sheets and line them with parchment paper. This is a must-do step!
2. In a medium saucepan, you’ll combine the sugar, butter, milk, and cocoa powder.
3. Stir this mixture over medium heat until it comes to a full, rolling boil.
4. Once it’s boiling, set a timer for exactly one minute. Let it cook, stirring constantly.
5. After one minute, remove the pan from the heat immediately.
6. Stir in the peanut butter, vanilla extract, and the pinch of salt until the peanut butter is completely melted.
7. Add all 3 cups of oats and stir quickly until everything is coated in chocolate.
8. Working fast, use a cookie scoop or two spoons to drop mounds of the mixture onto your prepared parchment paper.
9. Let the cookies sit at room temperature for about 30-45 minutes, or refrigerate them to set up faster.

My Personal Tip: I always add a tiny sprinkle of flaky sea salt on top of each cookie right after I scoop them. It balances the sweetness perfectly. I’m obsessed with that sweet and salty combo.

Festive Peppermint Bark Bites

This isn’t a cookie, but it’s a holiday platter essential. It looks so fancy, but it’s just melting and layering.

What You’ll Need:

• 1 bag (12 oz) semi-sweet or dark chocolate chips
• 1 bag (12 oz) white chocolate chips
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed candy canes (about 6-8 regular-sized canes)

Step-by-Step Instructions:

1. Line a 9×13-inch baking pan with parchment paper, letting some hang over the sides to use as “handles.”
2. Place your crushed candy canes in a bowl and set them aside.
3. Melt the semi-sweet chocolate chips. You can do this in a microwave in 30-second bursts, stirring in between each burst. Or, you can use a double boiler over simmering water.
4. Once the dark chocolate is smooth, pour it into your prepared pan. Spread it into an even layer with a spatula.
5. Place the pan in the fridge for about 15-20 minutes, just until the chocolate is firm.
6. Now, melt your white chocolate chips the same way. Be more careful with white chocolate; it can seize up if it gets too hot.
7. Once the white chocolate is melted and smooth, stir in the peppermint extract.
8. Quickly pour the white chocolate mixture over the firm dark chocolate layer.
9. Immediately sprinkle your crushed candy canes all over the top. Gently press them into the white chocolate.
10. Let the entire mixture sit in the fridge for at least 1 hour.
11. Once firm, use the parchment paper handles to lift the bark out. Break it into rustic pieces.

Easy Cornflake Wreath Cookies

These are so nostalgic and fun. They add a beautiful green color to your cookie plate.

What You’ll Need:

• 1 bag (10 oz) large marshmallows
• 1/2 cup (1 stick) butter
• 1 teaspoon green food coloring
• 1 teaspoon vanilla extract
• 5-6 cups cornflake cereal
• Red cinnamon candies (or mini M&Ms) for “berries”

Step-by-Step Instructions:

1. Line two baking sheets with wax paper or parchment paper.
2. In a large pot, melt the butter over low heat.
3. Add the entire bag of marshmallows. Stir constantly until they are completely melted and smooth.
4. Remove the pot from the heat. Stir in the vanilla extract and the green food coloring. Add more food coloring if you want a deeper green.
5. Pour in the cornflake cereal. Gently fold the cereal into the marshmallow mixture until it’s all coated.
6. Drop spoonfuls of the green mixture onto your wax paper.
7. While the mixture is still warm (you can grease your hands with a bit of butter), shape the spoonfuls into little wreath circles.
8. Quickly decorate your wreaths with 3-4 red candies to resemble holly berries.
9. Let them cool completely to harden.

Section 2: The “3-Ingredient” Wonders

Yes, I’m serious. These recipes use only three basic ingredients. They prove that you don’t need a complicated list to make delicious, easy holiday cookie recipes.

The Famous 3-Ingredient Peanut Butter Cookie

You won’t believe these. They have no flour, which means they are naturally gluten-free. They are chewy, soft, and packed with peanut butter flavor.

What You’ll Need:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the peanut butter, sugar, and egg.
3. Stir with a spatula or wooden spoon until the ingredients are thoroughly combined into a thick dough.
4. Roll the dough into 1-inch balls and place them on the baking sheet.
5. Now for the classic part: take a fork and press down on each ball in a crisscross pattern.
6. Bake for 10-12 minutes. The edges will look just slightly golden.
7. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack. They will be very soft when they first come out.

My Personal Tip: I sometimes add a 4th ingredient and stir in 1/2 cup of chocolate chips. It’s a game-changer. I also love rolling the dough balls in extra sugar before pressing them.

Easiest-Ever 3-Ingredient Shortbread

This is my go-to for a buttery, crumbly, classic cookie. It’s the perfect base for so many things.

What You’ll Need:

• 1 cup (2 sticks) salted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour

Step-by-Step Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
3. Gradually add the flour, mixing on low speed until the dough starts to come together. It will look crumbly, and that’s okay.
4. Turn the dough out onto a lightly floured surface and gently knead it a few times until it’s smooth.
5. You have two choices:
   • Option A (Cutouts): Roll the dough out to 1/2-inch thickness and use cookie cutters.
   • Option B (Slices): Form the dough into a log, wrap it in plastic, and chill for 30 minutes. Then, slice it.
6. Place cookies on an ungreased baking sheet.
7. Bake for 15-20 minutes, or until the edges are just barely light golden. You do not want these to get brown.
8. Let them cool in the pan for a few minutes.

Section 3: The Classics Made Simple

You can’t have a holiday without the classics. I’ve found the most straightforward, no-fail versions of these classic Christmas cookie recipes.

The Easiest Sugar Cookie Cutouts

This is my favorite easy Christmas cutout cookies recipe because you don’t have to chill the dough. I hate waiting for the dough to chill. This recipe is soft but still holds its shape.

What You’ll Need:

• 1 cup (2 sticks) salted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (this is my secret!)
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream the softened butter and sugar until fluffy.
3. Beat in the egg and both extracts (the almond extract makes them taste professional, I swear).
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients in two parts, mixing on low until just combined. Do not overmix!
6. Turn the dough out onto a well-floured surface.
7. Roll the dough to 1/4-inch thickness. Cut out your favorite holiday shapes.
8. Place the cookies on the prepared baking sheets, about 1 inch apart.
9. Bake for 7-9 minutes. The centers should look soft and puffy, and the edges should be pale.
10. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely, then frost.

Simple Snickerdoodles

That tangy, cinnamon-sugar crust is everything. The secret to a chewy snickerdoodle is cream of tartar.

What You’ll Need:

• For the topping: 1/4 cup granulated sugar mixed with one tablespoon of cinnamon.
• For the cookie:
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) salted butter, softened
  • 1/2 cup shortening (this makes them soft!)
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix your topping sugar and cinnamon. Set it aside.
3. In a large bowl, cream the 1 1/2 cups sugar, softened butter, and shortening until light and fluffy.
4. Beat in the eggs, one at a time.
5. In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt.
6. Slowly add the dry mixture to the wet mixture, mixing on low until just combined.
7. Shape the dough into 1-inch balls.
8. Roll each ball generously in the cinnamon-sugar mixture.
9. Place the balls on an ungreased baking sheet, about 2 inches apart.
10. Bake for 8-10 minutes. They should be puffy and have crackled tops.
11. Let them cool in the pan for a few minutes. They will deflate a bit as they cool.

Soft Molasses Ginger Cookies (Gingerbread Cookies)

These are my alternatives to a complicated gingerbread cookie. They are soft, chewy, and smell just like Christmas.

What You’ll Need:

• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• Extra sugar for rolling

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream the softened butter and 1 cup of sugar.
3. Beat in the egg and then the molasses until well combined.
4. In a separate bowl, whisk together the flour and all the spices (ginger, baking soda, cinnamon, cloves, salt).
5. Slowly add the dry mixture to the wet mixture. The dough will be thick.
6. Place your extra sugar for rolling in a small bowl.
7. Roll the dough into 1-inch balls, then roll each ball in the sugar.
8. Place on a parchment-lined baking sheet.
9. Bake for 10-12 minutes. The cookies will crackle on top.
10. Let them cool in the pan for a few minutes; they will set up as they cool.

Easy Chocolate Crinkle Cookies

These look so impressive! The “crinkle” comes from rolling the dark chocolate cookie in powdered sugar before baking.

What You’ll Need:

• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar (for rolling)

Step-by-Step Instructions:

1. In a large bowl, mix the oil, granulated sugar, cocoa powder, and vanilla.
2. Beat in the eggs one at a time. The mixture will be glossy.
3. In a separate bowl, whisk the flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. This dough is very soft. You MUST chill it. Cover the bowl and refrigerate for at least 2 hours or overnight.
6. When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment.
7. Place the powdered sugar in a small, deep bowl.
8. Scoop the chilled dough into 1-inch balls. Roll each ball in your hands until smooth.
9. Roll each ball very generously in the powdered sugar. You want a thick white coat.
10. Place on the baking sheet and bake for 10-12 minutes. The cookies will spread and crinkle.

Section 4: Fun & Festive (But Still So Easy!)

These recipes have a little extra “wow” factor but are still part of my easy holiday cookie recipes list.

Peppermint Meltaways

These are precisely what they sound like. They are buttery, shortbread-like cookies that melt in your mouth.

What You’ll Need:

• 1 cup (2 sticks) salted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon peppermint extract
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• For the glaze: 1 cup powdered sugar, 1-2 tablespoons milk, 1/4 tsp peppermint extract, crushed candy canes

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream the softened butter and 1/2 cup powdered sugar.
3. Beat in the peppermint extract.
4. In a separate bowl, whisk the flour and cornstarch.
5. Add the flour/cornstarch mixture to the butter mixture and mix on low until a soft dough forms.
6. Roll the dough into small 1-inch balls and place on an ungreased baking sheet.
7. Bake for 10-12 minutes. The bottoms should be just barely light brown. The tops will be pale.
8. Let them cool completely on a wire rack.
9. Make the glaze: Whisk together 1 cup of powdered sugar, one tablespoon of milk, and 1/4 teaspoon of peppermint extract. Add more milk, drop by drop, until it forms a thick yet pourable glaze.
10. Dip the top of each cooled cookie in the glaze or drizzle it over.
11. Immediately sprinkle with crushed candy canes before the glaze sets.

Simple Jam Thumbprint Cookies

I love these because you can use any jam you have on hand. Raspberry and apricot are my holiday favorites.

What You’ll Need:

• 1 cup (2 sticks) salted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup of your favorite jam (raspberry, strawberry, apricot)

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment.
2. In a large bowl, cream the softened butter and sugar.
3. Beat in the egg yolk and vanilla.
4. Add the flour and mix on low until the dough comes together.
5. Roll the dough into 1-inch balls. Place them on the baking sheet.
6. Use your thumb (or the back of a 1/2 teaspoon measuring spoon) to make an indentation in the center of each ball.
7. Fill each indentation with a small amount of jam. Don’t overfill!
8. Bake for 12-15 minutes, until the edges are lightly golden.
9. Let the mixture cool in the pan for a few minutes before transferring it to a wire rack.

Easy Spritz Cookies

If you have a cookie press, this is the easiest way to make dozens of beautiful, uniform cookies in minutes.

What You’ll Need:

• 1 cup (2 sticks) butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract (or almond extract)
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• Food coloring (optional)

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C). Do NOT grease or line your baking sheets. Spritz cookies need to stick to the pan to work.
2. In a large bowl, cream the butter and sugar until fluffy.
3. Beat in the egg yolk and vanilla.
4. Whisk the flour and salt, then add to the butter mixture. Mix on low until just combined.
5. If you want colors, divide the dough and tint it with food coloring.
6. Load the dough into your cookie press.
7. Press the cookies out onto the cool, ungreased baking sheet, following your press’s instructions.
8. Decorate with sprinkles before baking.
9. Bake for 7-9 minutes, until the edges begin to turn golden.
10. Let them cool in the pan for 2-3 minutes before removing them.

Section 5: The “Drop and Bake” Heroes

This is baking at its most basic. You mix the dough, drop it onto the sheet, and bake. These are always a crowd-pleaser.

White Chocolate Cranberry Cookies

The red from the cranberries and the white from the chocolate chips just scream “holiday.”

What You’ll Need:

• 1/2 cup (1 stick) salted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup white chocolate chips
• 1 cup dried cranberries

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment.
2. In a large bowl, cream the softened butter and both sugars.
3. Beat in the egg and vanilla.
4. In a separate bowl, whisk the flour and baking soda.
5. Add the dry ingredients to the wet and mix until just combined.
6. Gently stir in the white chocolate chips and dried cranberries.
7. Drop rounded tablespoons of dough onto the baking sheet.
8. Bake for 10-12 minutes, until the edges are golden brown.
9. Let them cool in the pan for 5 minutes.

Holiday M&M Cookies

You can’t go wrong with a classic. Just use the red and green M&Ms to make them festive.

What You’ll Need:

• 1 cup (2 sticks) salted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups holiday-colored M&Ms

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment.
2. In a large bowl, cream the softened butter and both sugars until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. In a separate bowl, whisk the flour, baking soda, and salt.
5. Slowly add the dry mixture to the wet mixture.
6. Gently stir in 1 cup of the M&Ms.
7. Drop rounded tablespoons of dough onto the baking sheet.
8. Gently press the remaining 1/2 cup of M&Ms onto the tops of the cookie dough balls. This is my secret to making them look great.
9. Bake for 9-11 minutes.

Soft Italian Ricotta Cookies

These are a revelation. They are soft, cake-like, and not too sweet. The simple glaze is what makes them special.

What You’ll Need:

• For the cookie:
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1 cup whole milk ricotta cheese
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
• For the glaze:
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Holiday sprinkles

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment.
2. In a large bowl, cream the butter and sugar.
3. Beat in the ricotta cheese and vanilla. Add the eggs one at a time, mixing well.
4. In a separate bowl, whisk the flour, baking soda, and salt.
5. Add the dry ingredients to the wet and mix until just combined. The dough will be very soft and sticky.
6. Drop rounded tablespoons of dough onto the baking sheet, about 2 inches apart.
7. Bake for 12-15 minutes, until the bottoms are lightly golden. The tops will be pale.
8. Let the cookies cool completely on a wire rack.
9. Make the glaze: Whisk the powdered sugar, two tablespoons of milk, and vanilla. Add more milk, drop by drop, until you have a thick glaze.
10. Dip the top of each cooled cookie into the glaze and immediately add sprinkles. Let the glaze set.

My Favorite Beginner Holiday Baking Tips

Before you start, I’d like to share a few beginner holiday baking tips I’ve learned the hard way. These seem small, but they make a huge difference.

• Read the Whole Recipe First: You need to know if a dough needs to chill for 2 hours before you start. I’ve made this mistake so many times.
• Room Temperature is Key: When a recipe calls for “softened butter” or “room temperature eggs,” you must follow the instructions. Cold butter doesn’t mix with sugar; it just makes lumps. Freezing eggs can make your batter curdle.
• Don’t Overmix Your Flour: This is the #1 reason for tough, dry cookies. As soon as you add flour, mix only until you don’t see white streaks. That’s it. Stop mixing!
• Measure Flour Correctly: Avoid scooping flour directly from the bag into your measuring cup. This packs it in, and you end up with way too much. Use a spoon to scoop flour into your measuring cup, then level it off with a knife.
• Parchment Paper is Your Best Friend: I use it for everything. It stops cookies from sticking, makes cleanup a breeze, and helps cookies bake more evenly.
• Get a Cookie Scoop: I’m a big fan of my cookie scoop. It ensures all your cookies are the same size, allowing them to bake evenly. It also makes the process so much faster.

My Simple Cookie Decorating Tips (No Skills Needed!)

I’m not an artist. I can’t pipe perfect designs. But I can make cookies look festive!

1. Sprinkles Fix Everything: The most straightforward way. Just add sprinkles! Put them on drop cookies before baking. For cutout cookies, add them when the frosting is wet.
2. A Simple Drizzle: Melt some white or dark chocolate chips. Pour the melted chocolate into a small zip-top bag. Snip a tiny corner off and drizzle it back and forth over the cooled cookies. It looks so professional.
3. A Simple Glaze: You don’t need fancy royal icing. My go-to is 1 cup of powdered sugar, 1/2 teaspoon of vanilla, and 1-2 tablespoons of milk. Whisk it until it’s thick but pourable. Dip your cookies in it or spread it with a spoon.

Conclusion

I truly hope this list of 15 easy holiday cookie recipes helps you find the joy in baking this season. You don’t have to be a professional to make amazing, delicious treats that your family and friends will love. Baking is about having fun and sharing something made with your hands.

Start with a no-bake recipe or a simple 3-ingredient one. I know you’ll be amazed at what you can do. You’ve got this. Happy baking!